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Easy "Panang" Curry

Posted by wcwh2opolo on 2010.03.28 at 19:45
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- 1lb boneless skinless chicken breast cut into slices
- 2 cans coconut milk
- 1 large yellow onion, cut into slices
- 1 large bell pepper (we use red), cut into thin slices
- 3 yukon gold potatoes (smallish), diced into small 1" pieces
- half a large bag frozen green peas (thawed)
- 1 tbsp yellow curry powder
- 2 tbsp minced garlic
- 2 spoon fulls yellow curry paste (or to taste)
- 1 cube chicken bullion
- salt and pepper to taste
- oil for skillet

Heat a large skillet, with a thin layer of oil, on medium heat. Add garlic and brown slightly; once the garlic has browned add chicken. Stir chicken in skillet, until it has cooked (no longer looks raw) on all sides then add curry powder, salt, and pepper. Lightly brown the chicken. Put in sliced bell peppers and onions, continue cooking until onions are slightly translucent.
In a second bowl combine chicken bouillon, curry paste, and coconut milk. Try to get out any major lumps, then add to skillet. Stir in potatoes, and peas. Bring mixture to a simmer,lower heat to low-medium, then cover. Cook, stirring occasionally, until the potatoes are fork tender.

Servings: 6-8

This recipe came about totally by accident one night when I had no clue what to cook, and went out on a limb with a can of coconut milk I found in our pantry. It came out really good, and we have since tweaked it into this lovely concoction. It comes out rather spicy if you use the full amount of curry powder and curry paste, so if you are sensitive to spices please half the curry. We like to eat it over rice, and sometimes it's good with like a nice dollop of sweet apple or mango chutney. I think a green bell pepper would probably give the dish a sharper taste, but seeing as I don't particularly like green bell pepper we have only ever tried it with red.

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